These Open-Faced Ricotta Meatball Subs are made with light, fluffy, and healthier meatballs but you’d seriously never know it! These meatballs taste like they would be a guilty pleasure, but I promise they’re a lighter version of the meatballs we all love.

I hope everyone had a great Father’s Day weekend! What did you do? How did you celebrate the fathers in your life? We celebrated my dad with a little pulled pork barbecue and some fixins…in other words, his all time favorite meal! And it didn’t disappoint my grandfather either. He told me he’d been smiling ever since he heard what was on the menu.

On to other news…Bites of Bri got a little makeover this past weekend. It was something I’d been putting off for quite some time. I finally bit the bullet and installed this snazzy new theme that is built specifically for food blogs. I’ve worked quickly to fix some of the most important parts of the site but there may be a few little glitches. I hope you’ll excuse them over the next week or so while I get everything worked out. And, if you want to email me any issues you see, I’d be forever grateful!

My family is not Italian, so I’m not going to tell you stories about my mom making large Italian feasts growing up. It just didn’t happen. In fact, this book is about as close as we came to the real deal. That’s nothing against my mom (love you, mom), but meatballs were not something we ate much growing up. So I’m not really sure where my adoration of meatballs came from, but over the years, I have fallen in love.

Meatballs are something I love to make. Not only are they easy to throw together for a quick weeknight meal, they also make an awesome happy hour snack, appetizer for parties, or great football grub. They also make a great snack as leftovers, should you have any, that is.